1 cup semi sweet chocolate chips
Combine all the dry ingredients. In a separate combine eggs, butter, milk, and vanilla. Combine the wet and dry ingredients without over mixing. Bake in a prepared pan in a 375 degree oven for 13-15 minutes.
These little gems have protein and fiber and got my kids approval. They freeze well which is great for busy mornings. They are dense, fudgy, semi-sweet and filling.
1 1/4 cups wheat flour
1 egg, beaten
1/4 cup half and half
1/4 cup strong coffee
1/2 cup sugar
7 tablespoons unsweet cocoa powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup ricotta
1 teaspoon baking powder
1/4 cup vegetable oil
1 cup semi sweet mini chocolate chips, divided
Preheat the oven to 350 degrees. Prepare a muffin pan with 12 wells. Mix all ingredients until just combined. Do not over mix. Fill each well 3/4 full. Sprinkle some chocolate chips on top. Bake for 15-18 minutes or until toothpick inserted comes out clean. This makes 12 cupcake sized muffins.
I adapted these muffins from a recipe I found on all recipes. I mean… it is pretty perfect. Basically, it is the same as chocolate chip cookies. I added a bit more milk and some baking soda.
My kids now help me which is really awesome.
2 cups flour
1/3 cup brown sugar
1/3 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup milk plus 2 tablespoons
1/2 cup softened butter
1 teaspooon vanilla
11 ounces mini semi sweet chocolate chips
Cream the butter and sugar. Add eggs, baking powder, baking soda, and salt. Add the vanilla. In the next 3 steps, do no over mix. Stir just to combine. Add the flour. Add the milk. Add the chocolate chips. Preheat the oven to 375 degrees. Prepare muffin tins. Fill 12 wells 2/3 full of batter. Bake for 15-20 minutes or until tooth pick is clean.